Mushroom Research

Why NOT to eat RAW mushrooms

​Many people believe that raw foods are nutritionally superior to cooked food. That may be true for some food. However, some foods have nutrients or medicinal properties that are not available to us unless heated. Tomatoes are one of those foods. Mushrooms are another one.

All Mushrooms must be cooked.

Raw mushrooms of all kinds are largely indigestible because of their tough cell walls made of chitin. Thoroughly heating them softens the mushroom, releasing the nutrients and medicinal compounds.

Additionally, some raw mushrooms contain harmful pathogens or heat-sensitive toxins. For example, two species of oyster mushroom each contain a toxin known to destroy blood cells which are easily broken down with the proper level of heat.

Pureeing or powdering mushrooms will also render the nutrients and medicinal compounds more bio available to our bodies. It will not however destroy the toxins. Thorough heat soaking above 140˚F will destroy the toxins and further break down the cell walls, producing the most beneficial nutrients.

​ At Terra’s Table we both heat treat and powder our high quality mushrooms. We process our mushrooms well above the minimum heat requirement to ensure the BEST for you! Our mushroom powders safely provide maximum bioavailability of all the protein, vitamins, minerals and novel beneficial compounds not found in other foods.

Health Benefits Found in Mushrooms​

​Disclaimer: Terra’s Table makes no guarantees as to the curative effect of any mushroom, and no one should attempt to use any of the information herein provided as treatment for any illness or disease without first consulting a physician or health care provider. While the mushrooms sold by and herein described are considered safe and beneficial to consume, “dosages” have not been scientifically determined.

In General

Nutrient dense super foods, mushrooms are an excellent source of minerals including Calcium, Copper, Iron, Selenium, Magnesium, Manganese, Phosphorus, Potassium and Zinc. They are a rich source of B vitamins and vitamin D. Many contain all the amino acids needed for complete protein. Mushrooms are high in fiber and very low in saturated fat, cholesterol and sodium.

Eastern cultures have used mushrooms to promote wellness and treat illness and disease for centuries. Western researchers have only begun to research the medicinal properties of mushrooms. They have and continue to find compounds thought to be useful in preventing and treating many modern health issues. Historically Western research was done only on button mushrooms and only recently (in the last 30 years or so) has there been increasing research on Shiitake, Reishi and Oyster mushrooms. Other exotic mushrooms such as Maitake, Lion's Mane, Chauga and others are beginning to build a body of research based knowledge. Current avenues for research on many species include; Brain Health/Cognition, Cancer Therapy Adjuvants, Respiratory Tract Infections and Vaccine Adjuvants. On going research includes nutrition profiling, Breast Cancer, Cervical, Ovarian and Endometrial Cancers, Colorectal Cancer, Gastric Cancer, Pancreatic Cancer, Prostrate Cancer, Anti-microbial properties, Anti-viral properties, Asthma, Cardiovascular Health, Constipation, Diabetes, DNA Damage, Immune Function, Muscle Function and Exercise Capacity, Obesity / Body Composition, Oral Health, Reproductive Health and Neurodegenerative diseases.

Some of the researchers findings are listed, by mushroom species, below.

Shiitake

Nutritional aspects:

Shiitake are very low in Saturated Fat, Cholesterol and Sodium. They are also a good source of Dietary Fiber, Glutathione, Vitamin B6, Folate, Magnesium, Potassium, Zinc and Manganese, and a very good source of Riboflavin, Niacin, Pantothenic Acid, Copper and Selenium. A complete protein

Some of the latest research has found a compound, Lentinan, thought to heal chromosomes, which are often damaged by anti-cancer treatments like chemo. It also contains lentinula edodes mycelium that are known to prevent and treat certain cancers, heart disease, infectious diseases, high blood pressure and hepatitis.

Other research findings include compounds useful in:

Suppressing cancer

Lowering cholesterol with a substance called eritadenine, which encourages body tissues to absorb cholesterol and lower the amount circulating in the blood

Maitake are very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Folate, Phosphorus, Potassium and Zinc, and a very good source of Dietary Fiber, Thiamin, Riboflavin, Niacin and Copper. Amino acid score not available

Recent research has shown Maitake:

Stops the growth of certain tumors while stimulating the immune system. Relieves some of the side effects of chemotherapy.

Oyster -raw, low in Sodium, and very low in Saturated Fat and Cholesterol. It is also a good source of Protein, Thiamin, Vitamin B6, Folate, Iron, Magnesium, Zinc and Manganese, and a very good source of Dietary Fiber, Riboflavin, Niacin, Pantothenic Acid, Phosphorus, Potassium and Copper. A complete protein.

Oysters have been shown to:

Boost the cardiovascular system by helping to strengthen the walls of blood vessels

Have significant levels of the cholesterol-lowering molecule lovastatin

Be high in protein and iron helping to prevent anemia

Contain compounds that may help ease tight tendons, keeping you more flexible and limber

Oysters also support immune function and are found to inhibit certain cancers. Researchers identified two molecular mechanisms that specifically inhibit growth of colon and breast cancer cells with out significant effect on normal cells. Other compounds up-regulate genes for coding cancer limiting proteins.

Lion’s Mane

Some of the latest research has found compounds that stimulate nerve or brain cell growth. Showing promise in the treatment of neurodegenerative diseases such as amyotrophic lateral sclerosis (Lou Gehrig’s disease), Parkinson’s disease, multiple sclerosis, and Alzheimer’s disease.

Studies have also indicated Lion’s Mane aids in:

Cholesterol reduction

Help strengthen the walls of blood vessels

Immune support

Anti cancer activities

Ulcer treatment and prevention

Improving stomach and liver function

Blood sugar and insulin regulation

Help prevent anemia

Help ease tight tendons aiding in flexibility

Wound healing

Nerve regeneration

References

“Mushrooms and Health 2014: Clinical and Nutritional Studies in Humans”